Author Notes: Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint. - liahuber —liahuber

Food52 Review: These are radishes coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving -- it darkens quickly when exposed to heat. - A&M —The Editors

Serves 4

1tablespoon extra virgin olive oil

1tablespoon butter

1pound radishes, trimmed and cut lengthwise into 1/2-inch wedges

1/2teaspoon sea salt

1/4teaspoon freshly ground black pepper

2tablespoons mint, roughly chopped

Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.

Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.

I made this last night while my mom was visiting, and we loved it! We both like radishes (she's grown them in her garden for years) but we had never had them prepared like this. We served them as a side to salmon. Thanks for the lovely recipe!

I've never been fond of radishes, but I suspect that this recipe is going to change that. For the first time, ever, radishes are on my shopping list. My mint is growing like crazy, so the timing is perfect. ;o)

YUM! Made this tonight to serve along with grilled flank steak, sliced late summer tomatoes and sauteed broccoli rabe with garlic. Very, very good and I was surprised by how sweet and mellow the radishes became with cooking. Don't think I browned my butter long enough, but they were still pretty darn tasty! Thank you, Liahuber, for sharing!